Makes 4 servings. Difficulty
3 medium red bell peppers 1 Tablespoon pine nuts 1 small garlic clove, coarsely chopped 1/4 cup basil leaves, plus more for garnish 1/4 cup extra virgin olive oil Salt and freshly ground black pepper 8-10 oz. gf spaghetti 1/2 cup shaved Parmigiano Reggiano cheese
Place the red pepper on a foil lined baking sheet and put under the broiler. Blacken all sides of the pepper, then transfer to a bowl and cover with plastic wrap. Let steam for about 15-20 minutes or until cool enough to handle. Remove the pepper and peel off the blackened skins and discard the seeds and stem. Dice and set aside.
In a small skillet, toast the pine nust over medium heat until golden. Let cool.
Transfer the peppers, pine nuts, garlic and basil to a food processor. Process until coarsely chopped. With the machine on, gradually add the olive oil and puree to a chunky pesto consistency. Adjust seasonings to taste with salt and freshly ground black pepper. Set aside.
Meanwhile, cook the gf pasta according to package directions. Drain and toss with 1/2 the red pepper pesto. Garnish with shaved parmesan. Serve additonal pesto alongside, if so desired.